It’s Fall. Time for a fan fave.
Slow braise on top of the stove. 2-3 lb. pork loin roast, bone-in.
Cut slits in the fat side of the roast and insert slivers of fresh garlic and a couple whole black peppercorns in each. Push them into the slits.
Brown roast on all sides in olive oil on high heat in a large stock pot.
Remove to a plate.
Into the stockpot, add chopped leek, small onion, celery greens, carrot, parsnip for a mirepoix bed. Brown.
Add a few more peppercorns.
Pour in 1 cup chicken broth, stir vegetables.
Put roast on top of vegetables, cover and bring to boil.
Turn to lowest heat and simmer for 1 1/2 hours.
Add 3-4 coarsely chopped carrots, celery stalks, quartered onions, 6-8 small red potatoes, or quarter 3 large.
Season with a little dried thyme, salt to taste.
Cover and simmer for another hour or until vegetables are cooked but not mushy.
I sometimes use white wine with broth, but never too much liquid, about a cup or two total.
A chopped parsnip is also good with the carrots and other vegetables.
Chopped turnips can be substituted for the potatoes.
Fresh garden peas can be added 15 minutes before serving.